It's been so long since my last post! Life's been busy, but that doesn't mean there isn't time for an addition to your Taco Tuesday arsenal.
This recipe comes from Real Food Daily, which, I must say, has yet to disappoint me. What a great cookbook. Sometimes the recipes have a lot of ingredients, but so far each one has been worth the effort. This recipe is shown as a salad, and that works, for sure, but I found it more satisfying as just a salsa-type dip with some tort chips. It makes a lot. If there's just two of you, def cut it in half. Fortunately for me, Joe is a freaking vaccuum when it comes to chips and salsa!
There's lots of ingredients here, but really, there isn't any cooking to do. It's all just chopping. I know what you're thinking. You're super excited for the perfect opportunity to use your Slap Chop?! Well, get excited. There's a whole lotta slap chopping coming your way.
The lime-cilantro vinaigrette really is the magic here. It's tasty and refreshing and not heavy. really yum. It'd be great for any mexican type dish I think.
Mexicali Chop with Lime-Cilantro Vinaigrette
1 c. dried pinto beans, soaked overnight with a 2-3 in. piece of kombu
Pretty much the only actual cooking part required: Bring the beans to a boil over high heat, skimming off the foam. Lower the heat to low, cover, and simmer gently for about an hour. Stir occasionally. The beans should be tender, but not falling apart when you poke at them.Slap Chop! time:
2 cucumbers, peeled, seeded, and cut into bite-size pieces1 c. yellow corn kernals
3 red bell peppers (roasted), seeded, and cut into 1/2 in. pieces (I used green and red)
6 stalks celery, cut into bite-size pieces2/3 c. red onion, finely chopped
3 tomatoes cut into cubes2 avocados, peeled and pitted, cut into cubes
Lime-Cilantro Vinaigrette
1/3 c. coarsely chopped red onion
1/4 c. lime juice1/4 c. lemon juice
2 T. brown rice syrup2 T. brown rice vinegar
1 T. ground coriander2 tsp. sea salt
1 1/2 tsp. ground cumin1/4 tsp. cayenne pepper (no way I put this much pepper in.)
1/2 c. evoo1/4 c. canola oil
1 c. lightly packed fresh cilantroToss everything in the food processor (or blender) except for the oils and cilantro. Blend until smooth. With the processor running, gradually add the oils. Add the cilantro just until it looks chopped and blended. Season to taste with salt, if desired.
All together now:
Mix everything in a bowl except for the tomatoes and avocados. Add the vinaigrette to coat. Heap some Chop over some romaine lettuce, if desired, and sprinkle with the tomatoes and avocados, and some crispy tort strips (I just crunched up some chips).Ta da!
